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5 from 4 votes

Chickpea bolognese pasta bake

Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Servings: 6 people
Author: Becca Heyes


  • 1 tbsp oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot, grated
  • 1 medium courgette (zucchini), grated
  • 4 medium mushrooms, diced fairly small
  • 400 g tin chickpeas, drained (240g, or ~ 1 1/4 cups, when drained)
  • 2 x 400g tins good quality chopped tomatoes (~ 2 2/3 cups in total)
  • 4 tbsp tomato puree
  • 1 tsp dried oregano
  • Salt
  • Black pepper
  • 500 g dried pasta (~ 17.5 oz)
  • 125 g fresh mozzarella cheese, torn into rough pieces (~ 1 cup)
  • 70 g cheddar cheese, grated (~ 2/3 cup when grated)
  • ~ 5 cherry tomatoes, halved
  • Fresh basil, to serve (optional)


  • Heat the oil in a large frying pan, and add the chopped onion, minced garlic, grated carrot, grated courgette, and diced mushrooms. Cook over a medium heat for 5-10 minutes, stirring regularly, until all of the vegetables are completely soft.
  • Meanwhile, add the drained chickpeas to a food processor, and blitz for a few seconds until coarsely chopped.
  • When the vegetables are soft, add the tinned tomatoes, tomato puree, chopped chickpeas, oregano, and a generous pinch of salt and pepper. Bring to a simmer, and allow to cook for another 10 minutes or so, until the sauce is rich and fairly thick.
  • Cook the pasta in plenty of hot water until al dente (it will soften a little more in the oven, so don't overcook it at this stage). Drain, and then combine with the chickpea bolognese sauce. Mix well.
  • Transfer the mixture to a large baking dish or casserole dish, and top with the torn mozzarella, grated cheddar, and halved cherry tomatoes. Cover the dish, and bake at 190°C (Gas Mark 5 / 375°F) for around 25-30 minutes, until cooked to your liking. Serve with fresh basil to garnish, if desired.